Ingredients
1/2 cup butter, softened1 cup sugar1 large egg, room temperature3 tablespoons frozen orange juice concentrate, thawed1 tablespoon grated orange zest1-1/2 cups all-purpose flour2 tablespoons cornstarch1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 cup dried cranberries, finely choppedFILLING:1/2 cup butter, softened2 tablespoons frozen orange juice concentrate, thawed1/2 teaspoon grated orange zest1/2 teaspoon vanilla extract2 cups confectioners’ sugar
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries.
Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, re-dipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners’ sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
